Irish Nachos

By
Colleen Graham
Photo of Colleen Graham
Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Updated on 07/23/21
Irish Pub Nachos

The Spruce / S&C Design Studios
Prep: 20 mins
Cook: 30 mins
Total: 50 mins
Servings: 4 servings
Yield: 1 platter
Nutrition Facts (per serving)
893 Calories
60g Fat
69g Carbs
22g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 893
% Daily Value*
Total Fat 60g 77%
Saturated Fat 18g 92%
Cholesterol 69mg 23%
Sodium 675mg 29%
Total Carbohydrate 69g 25%
Dietary Fiber 7g 26%
Total Sugars 6g
Protein 22g
Vitamin C 33mg 164%
Calcium 381mg 29%
Iron 4mg 22%
Potassium 1797mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Irish nachos are a fun twist on the typical nacho platter. Made with fresh-cut potatoes, stout-flavored cheese, and green salsa, the recipe fuses an American favorite with the taste of an Irish pub. It's a deliciously indulgent snack for a small party of four or five people. Ideal for game day or St. Patrick's Day, the nachos are perfect with a pint of Guinness (or your favorite stout).

Though there are a lot of toppings, Irish nachos are relatively easy to make. The potatoes are deep-fried until crispy and golden—you can bake or air fry them as well. The beer cheese simply requires stirring Guinness into canned cheddar along with garlic and jalapeño. A rosemary and thyme salt blend, bacon crumbles, sour cream, green salsa, scallions, and cilantro finish it off flawlessly. While it's full of flavor, it's not too spicy and you can skip the pepper if you like.

Ingredients

For the Beer Cheese:

  • 1 (10.5-ounce) can cheddar cheese

  • 1/4 cup stout beer

  • 1 clove garlic, minced

  • 1 jalapeño pepper, diced; optional

For the Irish Nachos:

  • 4 large potatoes (Russett, Idaho, or Gold)

  • 2/3 cup peanut oil, for frying

  • 1/2 teaspoon dried rosemary

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon kosher salt

  • 1 cup beer cheese

  • 4 slices cooked bacon, crumbled

  • 1/2 cup sour cream

  • 1/4 cup green salsa

  • 2 medium scallions, chopped

  • 1/4 cup torn cilantro leaves, optional

Steps to Make It

Make the Beer Cheese

  1. Gather the ingredients.

    Ingredients for Irish Nachos
    The Spruce Eats / S&C Design Studios

  2. In a medium bowl, stir together the canned cheddar cheese and beer.

    Making Stout-Flavored Cheese
    The Spruce Eats / S&C Design Studios

  3. Add the garlic and jalapeño. Mix well and set aside.

    Jalapeño and Garlic in Guinness-Spiked Cheese Sauce
    The Spruce Eats / S&C Design Studios

Make the Irish Nachos

  1. Wash the potatoes. Remove the eyes and any blemishes.

    Preparing Potatoes for Irish Nachos
    The Spruce Eats / S&C Design Studios

  2. Cut each potato into 1/4-inch thick slices and place into an ice-water bath.

    Cutting Potato Slices for Irish Nachos
    The Spruce Eats / S&C Design Studios

  3. In a 3-quart saucepan, add 1 to 2 inches of peanut oil—do not fill it more than halfway. Heat the oil to 350 F.

    Heating Oil for Deep-Fried Potato Rounds
    The Spruce Eats / S&C Design Studios

  4. Drain the potatoes and pat with a lint-free kitchen towel or paper towel until completely dry. Any remaining water will cause the oil to splatter.

    Pat Potato Rounds Dry for Irish Nachos
    The Spruce Eats / S&C Design Studios

  5. Place the potatoes into the hot oil, working in batches. Deep-fry until golden brown and crispy, about 10 to 15 minutes. As they finish cooking, remove the potatoes from the hot oil using tongs or a heat-safe slotted spoon or spider strainer. Place onto a plate with paper towels to drain.

    Deep-Fried Potatoes for Irish Nachos
    The Spruce Eats / S&C Design Studios

  6. Mix together the rosemary, thyme, and salt. If using whole leaf herbs, crush them in a mortar and pestle along with the salt.

    Rosemary-Thyme Salt for Irish Nachos
    The Spruce Eats / S&C Design Studios

  7. On a round pan, place the fried potatoes in a single layer with the edges overlapping, then sprinkle with the herb-salt mixture. Drizzle with the beer cheese and add the crumbled bacon.

    Making Irish Nachos
    The Spruce Eats / S&C Design Studios

  8. Finish the nachos off with sour cream and green salsa. Sprinkle with chopped scallion and cilantro. Serve and enjoy.

    Finished Irish Nachos
    The Spruce Eats / S&C Design Studios

Tips

  • Don't add more beer or heat the cheese sauce as both will cause it to become too runny.
  • Make this dish as close to serving it as possible to avoid soggy potatoes. You can prepare everything in advance (the potatoes no more than one hour early, kept warm in the oven), but don't assemble until you're ready to eat.

Recipe Variations

  • If you prefer, bake the potatoes: Toss sliced potato with 2 tablespoons pure or light olive oil or canola oil and the herb-salt mixture. Place in a single layer on a foil-lined baking sheet and bake at 400 F for 40 minutes, flipping halfway through.
  • You can also use an air fryer. Fry according to the recommended heat and time using your fryer, or use a recipe for air-fried French fries.
  • For a shortcut, use frozen steak fries instead of potatoes. Cook according to package directions, then build the nachos.
  • Switch to a beer cheese recipe made with shredded cheddar rather than canned.